A properly outfitted restaurant will likely have several different sinks that serve a variety of purposes - not only in the back of the building, but also behind the bar and at the server's stations. It is vital to the proper management and functionality of your restaurant that you have the right type of sinks, faucets, and other plumbing fixtures in the appropriate places to streamline the work that goes on behind the scenes, whether it be washing pots and pans or hand washing your glassware. Having the right type of plumbing installed and in use is also an important part of the food safety considerations that your restaurant must take, and is an area of concern among health inspectors (who can make or break your restaurant business).
Buying Guide: Sinks for Your Restaurant
The most basic part of any restaurant (other than the stove and oven) is the sinks. The following are the most commonly sought after sinks in the best restaurants around the world.
Hand Sinks - also known as hand washing stations. By having one or several of these scattered throughout your kitchen, you provide your employees with a sink that is dedicated solely to their personal hygiene while working.
Bar Sinks - designed for washing glasses behind the bar, these are one of the most useful sinks in the restaurant, especially during busy periods when it is not pertinent to run to the kitchen for fresh glasses. Bar sinks range from one compartment to three compartments, depending on your space requirements and needs.
Kitchen Sinks - available in as many as four compartments for washing and rinsing the many dishes, pots, pans, and other items you use each day. HACCP requires that your restaurant have at least one three compartment sink in order to properly sanitize your dishes. For larger cookware, you might also consider a bigger compartment sink that is dedicated to just large stock pots and other oversized kitchen cookware.
